Don Signature Crab - Singapore Food Guide

Mini Pizzas (English Muffin Base)

Singapore-style mini pizzas on toasted English muffin bases — quick baked snacks topped with tomato sauce, melting mozzarella and local topping twists for family dinners, potlucks or supper.

Mini Pizzas (English Muffin Base)

About this dish

Mini Pizzas on English muffins are the easy, crowd-pleasing snack that fit right into Singapore life — from kopitiam-style weekend breakfasts to late-night supper runs at home. These portable, bite-sized pizzas are perfect for kids, busy parents and potluck spreads at the neighbourhood block party. The base is simple: split English muffins toasted until slightly crisp, then layered with a quick tomato sauce, grated cheese and whatever toppings you like — think pepperoni, pineapple, mushrooms or a cheeky sambal twist.

Made in a regular oven or toaster oven, this recipe is forgiving and fast. The flavour profile is familiar and comforting: tangy tomato, gooey mozzarella, and crispy muffin edges. For a local spin, add sambal belacan for heat, a drizzle of kecap manis for caramelised sweetness or shredded char siew for a zi char-inspired topping. Serve them as a teatime snack, a family-style starter or part of a casual Hari Raya or Deepavali gathering where finger food is king.

Texture is key — a toasty base, saucy middle and stretchy cheese on top. These mini pizzas are flexible for Singapore kitchens: make the sauce ahead (keeps well in the fridge), assemble before guests arrive and finish under the grill when ready. They’re also great for lunchboxes or reheated overnight leftovers in a toaster oven for the CBD lunch crowd or young ones heading back to school.

Ingredients

  • 6 English muffins (split into 12 halves)
  • 200 g canned tomatoes or passata
  • 1 tbsp tomato paste
  • 1 small onion, finely chopped (about 70 g)
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 200 g mozzarella cheese, grated
  • 50 g grated cheddar (optional, for extra colour)
  • 75 g pepperoni slices or cooked char siew / shredded chicken (choose one or mix)
  • 100 g button mushrooms, sliced (optional)
  • 80 g canned pineapple tidbits, drained (optional, for Hawaiian-style)
  • 1–2 tbsp sambal belacan or sambal oelek (optional, for a spicy Singapore twist)
  • A handful fresh basil leaves or sliced spring onion to garnish
  • 1 tbsp grated Parmesan (optional, for finishing)
  • Butter or olive oil for brushing muffin cut sides

Step-by-Step Method

  1. 1. Make the quick pizza sauce: heat 1 tbsp olive oil in a small saucepan over medium heat, add chopped onion and cook until soft (about 4–5 minutes). Add crushed garlic and cook 30 seconds until fragrant.
  2. 2. Stir in canned tomatoes or passata, 1 tbsp tomato paste, 1 tsp sugar, dried oregano, salt and pepper. Simmer on low for 8–10 minutes until slightly reduced and thickened. Taste and adjust seasoning — add a little sambal if you want a spicy Singapore twist.
  3. 3. Preheat oven to 200°C (fan 180°C) or set your toaster oven to grill/bake. Position rack in the middle so tops will brown but not burn.
  4. 4. Lightly brush the cut sides of each English muffin with butter or olive oil and toast cut-side up on a baking tray for 4–6 minutes until edges are golden and slightly crisp. This stops the muffin from going soggy.
  5. 5. Spoon a tablespoon of sauce onto each muffin half, spreading to the edges. Top with grated mozzarella (about 1–2 tbsp per half), then add your chosen toppings (pepperoni, mushrooms, pineapple, shredded char siew or chicken). Keep toppings modest so the mini pizzas heat evenly.
  6. 6. Bake in the preheated oven for 8–12 minutes until cheese is bubbling and edges of the muffins are golden. For extra char, finish under the grill for 1–2 minutes watching closely.
  7. 7. Remove from oven and garnish with fresh basil or sliced spring onion and a light dusting of Parmesan. For a Singapore kick, add a small spoonful of sambal to the side or a drizzle of kecap manis if you like sweeter notes.
  8. 8. Serve immediately while hot as a snack, teatime treat, potluck finger food or alongside a simple salad or achar for contrast. Leftovers reheat well in a toaster oven for 3–4 minutes to crisp up.

Tips & Serving Ideas

  • Make the tomato sauce ahead and keep in the fridge — it mellows and saves time when guests arrive.
  • Toast the muffin cut-side first so the base stays crisp under the sauce; this prevents a soggy bottom common in quick bakes.
  • Use a toaster oven or grill for small batches — economical for small households and quick to reheat for lunchboxes.
  • Adjust heat with sambal belacan or chilli padi to taste; keep extra sambal on the side so guests can control spice — common at Singapore dinners.
  • Find toppings at NTUC FairPrice, Cold Storage or Sheng Siong: pre-sliced pepperoni, shredded mozzarella and canned pineapple are widely available.
  • Assemble uncooked mini pizzas and freeze on a tray. Once frozen, transfer to a bag; bake straight from frozen with a few extra minutes in the oven.

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